That being said, I have a recipe I want to throw out there. One that I constantly try to relocate, and that is one of the biggest reasons recipes end up in my archives.
Salted caramel. Do I seriously need to say anything else?
There is a lot of buzz about salted caramel, and for good reason. Those of us who are salty-sweet eaters know why. There is something truly addicting about that flavor combination. This sauce is a snap, and it yields and absolutely amazing sauce that will keep at room temperature for at least a week. I make up a batch and drizzle it on everything from homemade mocha's to ice cream and apple pie. I'm thinking about using it as a dipping sauce for fried chicken. Just kidding, but I seriously put it on everything.
It has come to the point where friends point out the caramel topped dessert and ask "Did you make that?" Because I throw that on everything. I'm a caramel-slinging
Now, go make this sauce, and put it on something. Instant domestic goddess. You will thank me later (donations accepted).
Salted Caramel Sauce
1cup white sugar
6tbsp unsalted butter
1/2 cup cream
1 tsp (or more) salt
Cooking DirectionsAdd the sugar in a thick bottomed pan and cook it till it melts. Keep swirling the pan so that the sugar can cook evenly.
Once the sugar has reached a deep brown color, pull it off the heat and add all the butter. It will foam up, so make sure you're using a pan with high sides. Stir until it's completely melted into the sugar.
Next, pour in the cream (more foaming) and whisk in until you have a consistent sauce. You may need to rewarm it a bit if it seized up. Not a big deal.
Stir in half the salt. Let it cool completely. Stir in the remaining salt. Put it in a container and serve as desired (try to use a spoon instead of just eating out of the pan).
Store in refrigerator for up to two weeks.